Chicken liver with soba noodles

By anka
February 17, 2015
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Serves: 2-3

  • 12 ounces trimmed chicken livers, in pieces
  • 2 tablespoons cornstarch plus 1 tablespoon
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup red wine or chicken stock
  • 1/3 cup green onion, sliced
  • 1/2 cup fresh parsley, chopped
  • 8 ounces soba noodles
  1. Dredge the liver in seasoned flour, one by one piece.
  2. Heat oil in frying pan cook until firm up and lightly brown 4-5 minutes.Cook liver in batches. Transfer livers to a plate covered with paper towel.
  3. Get rid-of of the most oil, put back on the stove add stock or wine (if using)
  4. Cook for 5-6 minutes.
  5. Mix 1/2 cup cold water and 1tbs cornstarch add to the wine.
  6. Adjust seasoning.
  7. Add green onion and parsley on the end.
  8. Bring a large pot of salted water to a boil.
  9. Add soba and cook about 4-5 minutes, drain and rinse with hot water.
  10. Mix with sauce and add cooked liver.
  11. Serve.

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